Preparation:
Stir together eggs, milk, and the 1/3 cup sugar in large heavy saucepan. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat. Cook quickly by placing pan in a sink or bowl or ice water and stirring for 1 to 2 minutes. Stir in rum, bourbon, and vanilla. Cover and refrigerate for 4 to 24 hours. TO SERVE: Beat whipping cream and the 2 tablespoons sugar with an electric mixer on medium speed till soft peaks form. Transfer chilled egg mixture to a punch bowl; fold in whipped cream. Ladle into cups. Sprinkle with nutmeg, if desired. Makes 10 {4-ounce} servings. |
